Soupaddict

Yellow zucchini & tomato soup

Name: Yellow zucchini and tomatoes soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 cube bouillon tomatoes (I use kallo); 1 yellow zucchin (organic); 100 grams tomatoes; 1 clove garlic; 1 tbsp EVO; 3 leafs basil; 1 sprinkle chili flakes; 300 ml boiling water

August 9, 2018 by gluten freak foodie No Comments

It’s a rainy day in Amsterdam… as I need an excuse for making myself a bowl of soup for lunch 🙂

Simple, fast, tasty and as always gluten-free. This recipe is suitable for my vegan friends. If you are a cheese lover I suggest to add a sprinkle of Parmigiano Reggiano before serving.

Yellow zucchini and tomatoes soup

Course Soup

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

1 cube bouillon tomatoes I use kallo
1 yellow zucchin organic
100 grams tomatoes
1 clove garlic
1 tbsp EVO
3 leafs basil
1 sprinkle chili flakes
300 ml boiling water

Instructions

Cut the zucchini and the tomatoes in small cubes.
Meanwhile, in a saucepan, low heat, put the olive oil, garlic and half of the bouillon (vegetable stock), when the garlic is golden add the zucchini and after a couple of minutes the tomatoes and the basil.
Let it cook for about 10 minutes, or until you see that the zucchini and tomatoes are creamy and juicy, this is the time to add the boiling water. Ten more minutes at medium heat and the soup is ready
I use a hand blender to make a creamy soup.
If the soup is too thick add a little bit of hot water while blending or if it is too liquid add a tsp of maizena (corn starch).
To serve, put the creamy soup in a bowl add a sprinkle of chilly flakes (if you like it spicy) a bit of EVO and basil for decoration.